This minty treat is a holiday hit -- break it into pieces and pack it into tins for sweet gifting.
- Total Time:
- Yield: Makes 36 pieces
Source: The Martha Stewart Show, December 2005
- Nonstick cooking spray
- 1 pound white chocolate, chopped (do not use chips)
- 2 cups puffed rice cereal
- 1 bag (7 1/2 ounces) hard peppermint candies, unwrapped
Spray a 10-by-15-inch rimmed baking sheet with nonstick cooking spray; line with a piece of waxed paper. Crush candies (see below).
Place white chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 4 to 6 minutes. Remove from heat; stir in rice cereal.
Transfer mixture to prepared pan; with a spatula, spread to edges of pan.
Sprinkle with crushed candy; with a piece of waxed paper covering the entire surface, press in gently (paper prevents hands from sticking to candy and chocolate). Chill until firm, 20 to 30 minutes (no longer, as candy will begin to soften).
Peel waxed paper off. Break bark into 2-inch pieces.